Tangy Orange And Spinach Salad Recipes

Steps:

• Whisk onion, sugar, apple cider vinegar, canola oil, yellow mustard, salt, celery seed, and black pepper together in a bowl until well combined. Chill in refrigerator at least 2 hours to blend flavors.
• Mix spinach, stuffing mix, eggs, and bacon together in a large bowl. Add dressing and stir to coat.

Steps:

• Preheat the oven to 350 degrees F.
• Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator.
• In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator.
• To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.

Steps:

• Tear spinach coarsely and place in large bowl.
• Wash mushrooms and trim stem ends. Slice mushrooms. Add them with the water chestnuts and the orange to the spinach.
• Whisk remaining ingredients together and toss with salad just before serving.

Steps:

• Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.
• When you are ready to serve, pour the dressing over salad and season with salt and pepper.

Steps:

• Combine lemon juice, sugar, oil, lemon rind, salt, and marjoram in a large bowl; mix well.
• Add the cauliflower flowerets, and green onions to the marinade.
• Toss lightly to coat well.
• Cover and marinate in refrigerator 30 minutes, stirring occasionally.
• Tear spinach into bite-size pieces. Cut oranges crosswise into 1/2 inch slices.
• Add the spinach and oranges to the vegetable mixture.
• Toss lightly and serve.

Steps:

• 1. Combine lemon juice, sugar, oil, lemon rind, salt, and marjoram in a large bowl. Mix well.
• 2. Add rest except spinach. Toss lightly to coat well.
• 3. Cover and marinate in refrigerator 30 minutes, stirring occasionally.
• 4. Tear spinach into bite-size pieces. Cut oranges crosswise into 1/2 inch slices. Add to orange mixture. Toss lightly and serve.

Steps:

• In a large bowl, toss pasta with celery, spinach, capers, and dressing. Season with salt and pepper.

Steps:

• Wash spinach thoroughly and allow to dry (use a salad spinner, if you have one).
• Combine spinach, orange sections, and sliced onion in a large salad bowl, tossing well.
• Drizzle dressing over spinach mixture; toss gently.

Steps:

• Make the poppy seed dressing by whisking together the creamy salad dressing, vinegar, sugar, and poppy seeds; set aside. Arrange the spinach leaves, mixed salad greens, oranges, onion, and almonds onto individual salad plates. Drizzle with poppy seed dressing to serve.

Steps:

• In a small heavy skillet, melt sugar over low heat. Add almonds and stir to coat. Cook and stir 3-5 minutes or until golden brown. Spread onto a greased sheet of foil; break apart if necessary., In a large bowl, combine the romaine, spinach, mushrooms, cheese, red onion, bacon and oranges. , For dressing, in a blender, combine the vinegar, sugar, onion, mustard and salt; cover and process until blended. While processing, gradually add oil in a steady stream. Stir in poppy seeds. , Pour dressing over salad and toss to coat. Sprinkle with sugared almonds. Serve immediately.